The Observer (Sarnia) - - LIFE -

1 tbsp (15 mL), salted but­ter 1 cup (250 mL) diced onion 3 firm ripe pears, peeled, cored and diced (about 3 cups/750 mL) 1 tbsp (15 mL) grated fresh gin­ger 1/2 cup (125 mL) dry white wine 1/2 cup (125 mL) white

wine vine­gar 1/2 cup (125 mL) maple syrup

1 tbsp (15 mL) fresh lime juice 1. Melt but­ter in a medium non-re­ac­tive saucepan over medium heat. Add onion and saute un­til soft­ened, about 5 min­utes.

2. Add pears and gin­ger; sauté un­til pears are soft­ened, about 4 min­utes. 3. Add wine and cook, stir­ring, un­til wine is al­most evap­o­rated. Stir in vine­gar, maple syrup and lime juice. Bring to a boil. 4. Re­duce heat and sim­mer, un­cov­ered, stir­ring oc­ca­sion­ally, un­til mix­ture is thick­ened, about 25 min­utes. Re­move from heat. 5. Trans­fer chut­ney to a heat­proof bowl and cool to room tem­per­a­ture, stir­ring oc­ca­sion­ally. May be re­frig­er­ated for up to 3 days. Makes about 2 cups (500 mL).

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